Bourbon Glazed Carrots

INGREDIENTS

2    tablespoons butter

1    pound carrots, peeled, cut to ½ inch

1    pinch salt

½   cup bourbon

2    tablespoons dark brown sugar

1    pinch cayenne pepper

METHOD

Melt the butter in a heavy lidded skillet over medium-high heat and add the carrots and salt. Cook the carrots, covered, for 4 to 5 minutes, stirring occasionally. Reduce heat to medium-low and slowly pour in the bourbon. (Caution: it may flame up, so stand back while pouring and be ready to cover the pan with the lid.)

Keep stirring, until the bourbon is almost evaporated, about 3 to 4  minutes, and add the brown sugar, stirring to combine. When the carrots are tender and glossy in about 5 minutes, increase the heat to thicken the glaze for about 15 seconds, remove from the heat and add the pepper. Serve immediately.

Based on a recipe from AllRecipes  magazine